Recipe of the week Wholemeal Scones

In winter, sometimes there is nothing better then sitting by the fire eating fresh scones with Jam with tea.

However, with our dietary requirements scones can be an occasional treat.

Here is a recipe that is much healthier but still just as delicious.

I found the recipe on taste.com.au, and I will provide the link to visit the site and see the original recipe.

I replaced the Sultanas and seeds with almonds and flax seeds and turned out great. You can alter the recipe any way you like, such as using fresh or frozen berries, using dried fruit or using a number of different nuts and seeds. 

These scones are lower in fat and GI compared to regular scones and is low in sugar. A tip for this recipe is to make the dough, even make a double batch, cut them and place on a baking tray and put in the freezer. After they are frozen put them in a freezer safe container and leave in the freezer for 3 months. If you ever feel like one say for breakfast with low fat cream cheese place in a 200 degree oven for 20 minutes and eat warm.  

Here is how I made them: 


Ingredients

• 1 1/3 cups wholemeal self raising flour
• 2/3 cup white self raising flour
• 30g butter
• 2 tablespoons flax seeds (or linseeds)
• 1/3 cup slivered almonds (or sultanas) 
• 1 tablespoon sugar (any type of sugar can be used)
• 1 cup low fat milk 

Method

1) Preheat oven to 230°C. Sift the combined flours into a medium bowl. Return husks to the flour mixture. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the flax seeds, almonds, sugar, and stir to combine.

2) Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not over mix. The dough should be soft but not sticky.) Turn dough onto a lightly floured surface and gently knead until smooth. Use your fingertips to pat out the dough until about 2 cm thick.

3) Use a 5.5 cm round pastry cutter dipped in flour to cut 14 scones from the dough. Place scones on a baking tray and lightly brush tops of scones with a little extra milk. Bake in preheated oven for 15 minutes or until scones sound hollow when tapped on the top. Remove from oven and serve warm 

Original Recipe Link:
http://www.taste.com.au/recipes/2617/wholemeal+sultana+and+seed+scones

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